Description
This Crockpot Garlic Parmesan Chicken Pasta is a creamy, cheesy, and garlicky delight. It’s perfect for busy weeknights or when you crave comfort food without the fuss.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts
- 12 ounces garlic Parmesan sauce (such as Buffalo Wild Wings Parmesan Garlic Sauce)
- 8 ounces cream cheese, cut into cubes
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 10 ounces dry pasta (such as rotini or penne)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Prepare the Slow Cooker: Spray the inside of your crockpot with non-stick cooking spray.
- Add Ingredients: Place the chicken breasts at the bottom of the crockpot. Pour the garlic Parmesan sauce over the chicken. Add the cream cheese cubes and grated Parmesan cheese on top.
- Cook: Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
- Add Cream: Pour in the heavy cream and stir to combine, creating a creamy sauce.
- Cook Pasta: About 20 minutes before serving, cook the pasta according to the package instructions until al dente. Drain well.
- Combine Pasta and Sauce: Add the cooked pasta to the crockpot and stir to coat the pasta evenly with the sauce.
- Serve: Garnish with chopped fresh parsley and red pepper flakes if desired. Serve hot and enjoy!
Notes
- For a thinner sauce, you can add a splash of chicken broth or milk.
- Feel free to add vegetables like steamed broccoli or spinach for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk or cream if the sauce has thickened.